Cook time: 35-40 minutes
Yield: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, small dice
- 2 garlic cloves, minced
- 2 jalapenos, small diced
- 2 tablespoons flour
- 2 cups chicken stock
- 2 cups roasted poblano, peeled, seeded, small diced
- 1 teaspoon cumin
- 2 teaspoons limejuice
- Salt
- Pepper
- 4 chicken breasts, boneless & skinless
- 9 6-inch corn tortillas
Directions
Heat the oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes then slowly add the stock. Add the chile and cumin. Season the chicken breasts with salt and pepper. Add to the pan and cover. Simmer for about 20-25 minutes. Once cooked remove the chicken and shred. Meanwhile reduce the sauce to thicken about 10 minutes. Once thickened add the shredded chicken and mix. Season with salt and pepper.
